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Préfou is a French specialty originating from the Vendée region. The dish is essentially garlic bread, made with a combination of a baguette, butter, garlic, and often parsley. The baguette is cut into slices so that the base remains whole, and the space between the slices is filled with the combination of butter, garlic, and parsley. The bread is baked in the oven, and it's then served hot as an appetizer before the main meal. It can also be served as an accompaniment to a leg of lamb. Originally, préfou was used by local bakers who wanted to test the temperature of their ovens before baking the regular daily bread.